Instant Pot owners, what's your favorite recipie?

[Kaido]

@Kaido Beef(?) or Pork(?) tongue & cheek recipes please

The meal that tastes you back!

Beef Tongue Recipe

Instant Pot beef tongue is tender, rich and moist. This beef tongue recipe is also incredibly easy to cook - it only a takes a few minutes of prep work.

letthebakingbegin.com

Instant Pot Beef Cheeks (Served 4 Ways)

Braised in red wine and tomatoes, these Instant Pot beef cheeks are rich and melt-in-your mouth soft. Enjoy 4 ways from pasta to tacos.

instantpoteats.com

 

[Muse]

Updated Crack Chicken recipe:

1. Chop up a pack of bacon with kitchen shears or a knife & saute on high in the IP for 10 minutes. Do not drain.

2. Add half a cup of water, 2 pounds of boneless skinless chicken breasts cubed up into palm-size chunks, an 8oz block of cream cheese, and a packet of Ranch Dressing dip mix powder. Cook for 15 minutes on high on manual with a quick pressure release.

3. Use tongs or a slotted spoon to remove the chicken onto a cutting board. Use forks, meat claws, an electric hand mixer, or an electric stand mixer to shred to your liking. Add back into pot. Add in a cup of shredded cheese & stir until melted.

I use crack chicken on everything...burger buns, slider buns, melts (like a grilled cheese sandwich), baked potatoes, burritos (especially pan-fried to get crispy!), quesadillas, loaded airfryer tater tots, etc.

You say a "pack of bacon" you mean one lb.?

 

[Kaido]

You say a "pack of bacon" you mean one lb.?

Yup, standard one-pound vac-seal bag. I just chop it up with kitchen shears over the IP bowl & saute on high for 10 minutes. It makes the crack chicken a tad on the salty side but sooooo delicious with all of the bacon fat in it haha!

 

[Muse]

Yup, standard one-pound vac-seal bag. I just chop it up with kitchen shears over the IP bowl & saute on high for 10 minutes. It makes the crack chicken a tad on the salty side but sooooo delicious with all of the bacon fat in it haha!

So, this Crack Chicken, once made, how to you deal with storing it? Do you freeze some? What kind and size of containers do you use? And how does it keep, i.e. how long in the fridge?

 

[Kaido]

So, this Crack Chicken, once made, how to you deal with storing it? Do you freeze some? What kind and size of containers do you use? And how does it keep, i.e. how long in the fridge?

Shredded chicken is usually good for like 4 days in the fridge, like in a ziploc or tupperware. Frozen, it's like 3 months, although if you have a vac-sealer (around $50 for a good one on Amazon), then it's at least a year. I typically use Souper Cubes:

https://www.amazon.com/Souper-Cubes-Extra-Large-Silicone-Freezing/dp/B07GSSR5V2/

These are like giant ice cube molds. You can store anything liquid or soft in them! So I make food bricks out of them, then either stick them in a gallon Ziploc freezer bag or wrap them individually in Press 'N Seal wrap (a modern, sticky version of clear saran plastic wrap that self-seals). I have a few sets of them so that I can freeze everything that I don't use that day all at once. Then you can just microwave them, throw them in a Hot Logic Mini heated lunchbox, reheat them in the APO, thaw them in the fridge overnight, throw them in a pot on low to melt, etc. Not my pics, but you can do soup, chili, pulled pork, pasta, all kinds of stuff in them:



Then you get hyper-efficient freezer storage because everything is a tetris cube:

 

[Fanatical Meat]

@Kaido ‘s souper cubes are great. I picked a set up a couple years ago when he recommended them. Simple and work great.
Only bummer is it’s challenging to get them into a round bowl but it is certainly possible.

 

[Captante]

Shredded chicken is usually good for like 4 days in the fridge, like in a ziploc or tupperware. Frozen, it's like 3 months, although if you have a vac-sealer (around $50 for a good one on Amazon), then it's at least a year. I typically use Souper Cubes:

https://www.amazon.com/Souper-Cubes-Extra-Large-Silicone-Freezing/dp/B07GSSR5V2/

These are like giant ice cube molds. You can store anything liquid or soft in them! So I make food bricks out of them, then either stick them in a gallon Ziploc freezer bag or wrap them individually in Press 'N Seal wrap (a modern, sticky version of clear saran plastic wrap that self-seals). I have a few sets of them so that I can freeze everything that I don't use that day all at once. Then you can just microwave them, throw them in a Hot Logic Mini heated lunchbox, reheat them in the APO, thaw them in the fridge overnight, throw them in a pot on low to melt, etc. Not my pics, but you can do soup, chili, pulled pork, pasta, all kinds of stuff in them:

View attachment 71554

Then you get hyper-efficient freezer storage because everything is a tetris cube:

View attachment 71553

That last pic makes me anxious for some reason.

It's simply TOO neat and tidy!

 

[Iron Woode]

Yup, standard one-pound vac-seal bag. I just chop it up with kitchen shears over the IP bowl & saute on high for 10 minutes. It makes the crack chicken a tad on the salty side but sooooo delicious with all of the bacon fat in it haha!

why not just add bacon fat? Or buy some fatback?

 

[Kaido]

That last pic makes me anxious for some reason.

It's simply TOO neat and tidy!

Haha right? I actually just found some neat bowls from the local Dollar Tree that fit them PERFECTLY to reheat!

@Fanatical Meat Check out these ones!

 

[Kaido]

why not just add bacon fat? Or buy some fatback?

The original recipe actually calls for bacon, cooked crispy & then crumbled up:

Instant Pot Crack Chicken

#CrackChicken #Ranch #Cheese #InstantPot #KetoFriendly #KetoDiet #Weighwatchers

www.adventuresofanurse.com

This approach kills 2 birds with one stone:

1. Adds crispy bacon pieces
2. Adds bacon fat (makes it extra-good haha!)

The IP has a saute function, so all I have to do is use some kitchen scissors to cut up a pack of bacon, saute on high for 10 minutes or so & stir, then cook the recipe as usual.

 

[Fanatical Meat]

Haha right? I actually just found some neat bowls from the local Dollar Tree that fit them PERFECTLY to reheat!

@Fanatical Meat Check out these ones!

View attachment 71561

I’ll send you a picture next time if I remember. Looks really funny but works with a minor adjustment.

 

[Captante]

The original recipe actually calls for bacon, cooked crispy & then crumbled up:

Instant Pot Crack Chicken

#CrackChicken #Ranch #Cheese #InstantPot #KetoFriendly #KetoDiet #Weighwatchers

www.adventuresofanurse.com

This approach kills 2 birds with one stone:

1. Adds crispy bacon pieces
2. Adds bacon fat (makes it extra-good haha!)

The IP has a saute function, so all I have to do is use some kitchen scissors to cut up a pack of bacon, saute on high for 10 minutes or so & stir, then cook the recipe as usual.

I use a knife & cutting board but otherwise the same.... in fact I'll be making a pile of bacon in the IP on Weds for potato salad myself.

I have access to a nice gas-broiler but I try not to use it for "smokey" stuff during the winter. (I have my own small kitchen in my apt and access to a huge shared full-kitchen on the first floor which I rarely use)

 

[Kaido]

I’ll send you a picture next time if I remember. Looks really funny but works with a minor adjustment.

I also use soup bowls with wide rims in the APO for reheating. Pasta cubes up pretty well:



Looks funny before it retherms lol:



But it comes out perfect after 20 minutes in the Combi at 100% humidity at like 170F!

 

[Kaido]

Best Buy is recalling nearly one million of their Insignia-brand pressure cookers:

Nearly 1 Million Pressure Cookers Sold Nationwide Have Been Recalled Due to Burn Risk

Nearly 1 million pressure cookers sold nationwide have been recalled by Best Buy. The recall affects Insignia Multi-Function Pressure Cookers with model numbers NS-MC60SS8, NS-MC60SS9, or NS-MC80SS9.

www.marthastewart.com

Basically:

1. The inner markings are incorrect, leading people to overfill the contents of the pot. This is like blowing up a water balloon too much.
2. They've had 31 reports of incidents during which the contents were expelled under pressure.
3. Sadly, 17 of those involved burn injuries, including some reports of second-degree and severe burns

More information on over-filling & general pressure-cooker safety:

What Happens When You Overfill a Pressure Cooker? - Corrie Cooks

Have you ever wondered what happens when you overfill a pressure cooker? There are some risks to be sure. This article will let you know just what...

www.corriecooks.com

 

[Fanatical Meat]

Best Buy is recalling nearly one million of their Insignia-brand pressure cookers:

Nearly 1 Million Pressure Cookers Sold Nationwide Have Been Recalled Due to Burn Risk

Nearly 1 million pressure cookers sold nationwide have been recalled by Best Buy. The recall affects Insignia Multi-Function Pressure Cookers with model numbers NS-MC60SS8, NS-MC60SS9, or NS-MC80SS9.

www.marthastewart.com

Basically:

1. The inner markings are incorrect, leading people to overfill the contents of the pot. This is like blowing up a water balloon too much.
2. They've had 31 reports of incidents during which the contents were expelled under pressure.
3. Sadly, 17 of those involved burn injuries, including some reports of second-degree and severe burns

More information on over-filling & general pressure-cooker safety:

What Happens When You Overfill a Pressure Cooker? - Corrie Cooks

Have you ever wondered what happens when you overfill a pressure cooker? There are some risks to be sure. This article will let you know just what...

www.corriecooks.com

Yeah don’t fuck around with these things and if you think something is wrong unplug it and don’t touch it until it’s cool.
If you suspect your Pot is misfunctioning or ready to crap out toss it and replace it.
Pressure cookers are basically bombs in your kitchen.

 

[Kaido]

Yeah don’t mess around with these things and if you think something is wrong unplug it and don’t touch it until it’s cool.
If you suspect your Pot is misfunctioning or ready to crap out toss it and replace it.
Pressure cookers are basically bombs in your kitchen.

My introduction to pressure cookers was about a decade ago. I was visiting my friend's family & his mom made amazing brown rice. I had never had brown rice that I had liked EVER & was SHOCKED that it was actually GOOD! She explained that she had used a stovetop pressure cooker...I went home & researched it, but got too scared at all the horror stories about them blowing holes in the ceiling haha. As it turns out, most of the issues stemmed from post-WWII greed:

The "Dangerous Pressure Canner/Cooker" Myth Debunked

Still nervous about using a pressure cooker or canner? We’ve debunked the “dangerous canner” myth for good with an in-depth look at today’s safety features. Learn more now: https://foodal.com/kitchen/kitchen-appliances/pressure-cookers/dangerous-pressure-cannercooker-myth-debunked/

foodal.com

Basically:

1. Presto hit it out of the park with their stovestop pressure cooker in 1939
2. The war effort zapped aluminum supplies, so production died off
3. The government promoted self-sufficiency through home "victory gardens" & made a portion of steel available for pressure-canners & pressure-cookers (two separate devices)

Then:

1. As a result, in the post-war 1950's, both devices saw a huge surge in demand, leading to vendors making cheapo versions that hurt people
2. The primary root cause of this was due to the units having a single-weighted pressure-regulator valve, which could become clogged, leaving the steam with nowhere to vent, so KABLOOIE!
3. By the end of the 50's, the reputation killed off interest, up until the mid 70's, when they redesigned the primary valve & added a secondary valve, as well as adding lid latches & locks

Now:

1. Best Buy had a giant recall this past week due to incorrect markings, leading people to add too much food, leading to over-pressurization situations
2. The current Instant Pots have 11 safety features
3. Those include digital & physical safety features, including sensors, locks, anti-blocking vents, etc.

I currently have 3 pots (6-quart, 8-quart, and a monster GoWise-brand 14-quart). I use them weekly & sometimes daily. The modern name-brand designs are MUCH better at safety than the old ones. Nothing is perfect, but they've done a pretty good job trying to make these devices safe enough for anyone to use!

 

[Fanatical Meat]

My introduction to pressure cookers was about a decade ago. I was visiting my friend's family & his mom made amazing brown rice. I had never had brown rice that I had liked EVER & was SHOCKED that it was actually GOOD! She explained that she had used a stovetop pressure cooker...I went home & researched it, but got too scared at all the horror stories about them blowing holes in the ceiling haha. As it turns out, most of the issues stemmed from post-WWII greed:

The "Dangerous Pressure Canner/Cooker" Myth Debunked

Still nervous about using a pressure cooker or canner? We’ve debunked the “dangerous canner” myth for good with an in-depth look at today’s safety features. Learn more now: https://foodal.com/kitchen/kitchen-appliances/pressure-cookers/dangerous-pressure-cannercooker-myth-debunked/

foodal.com

Basically:

1. Presto hit it out of the park with their stovestop pressure cooker in 1939
2. The war effort zapped aluminum supplies, so production died off
3. The government promoted self-sufficiency through home "victory gardens" & made a portion of steel available for pressure-canners & pressure-cookers (two separate devices)

Then:

1. As a result, in the post-war 1950's, both devices saw a huge surge in demand, leading to vendors making cheapo versions that hurt people
2. The primary root cause of this was due to the units having a single-weighted pressure-regulator valve, which could become clogged, leaving the steam with nowhere to vent, so KABLOOIE!
3. By the end of the 50's, the reputation killed off interest, up until the mid 70's, when they redesigned the primary valve & added a secondary valve, as well as adding lid latches & locks

Now:

1. Best Buy had a giant recall this past week due to incorrect markings, leading people to add too much food, leading to over-pressurization situations
2. The current Instant Pots have 11 safety features
3. Those include digital & physical safety features, including sensors, locks, anti-blocking vents, etc.

I currently have 3 pots (6-quart, 8-quart, and a monster GoWise-brand 14-quart). I use them weekly & sometimes daily. The modern name-brand designs are MUCH better at safety than the old ones. Nothing is perfect, but they've done a pretty good job trying to make these devices safe enough for anyone to use!

View attachment 88197

Don’t get me wrong many are perfectly safe. If you have a recalled model by all means return the damn thing.
Also if you pot is acting weird replace it.
Pressure cookers are hand grinders of the kitchen. They are very powerful and need to be respected for that power. No taking short cuts or risks with them.

 

[Muse]

Don’t get me wrong many are perfectly safe. If you have a recalled model by all means return the damn thing.
Also if you pot is acting weird replace it.
Pressure cookers are hand grinders of the kitchen. They are very powerful and need to be respected for that power. No taking short cuts or risks with them.

I have 3 pressure cookers presently. We had a PC in our home when I was growing up. Now, having majored in physics I understand the danger. Pressure cookers are in the terrorist's arsenal, it's well known. But, of course, those are packed with explosives, not water.

Before I got an Indian made PC and a 6 quart Instant Pot a few years ago, my PC was a super simple aluminum model, with a wooden handle, that lacked the gizmo that fits on the tube at the top. It was a super old thing, I figured no chance of finding the missing part, so I fashioned a replacement out of a largish socket from a socket set. Forced a piece of black rubber into it. The weight of the heavy socket gave me the compression I wanted. I did calculations and determined that the pressure was about what I wanted. Probably around 13 pounds/square inch. I still have that thing in my back yard, for jollies.

I love my 6qt Instant Pot! I have it working right now on a delay start, cooking up 24oz of pinto beans. I make rice in it, stew, potatoes, macaroni, other stuff. Set it and forget it. I really just about never let it "keep warm."

I have had a couple issues. It sits in front of my bread machine and I have to either remove it or push it to the side to use the bread machine. I think maybe removing too many times has it caused the connection of the cord to weaken which has caused discontinuity many times, which can be aggravating. I tried cleaning or filing the contacts, not sure it helped.

My other complaint is that the insert, stainless steel of some sort, gets something like corrosion on the inside at the bottom and I have to use a stainless steel cleaner to get it bright and shiny again. I've done that dozens of times. I wonder if they are all like that.

 

[QueBert]

I see Crack Chicken was posted, a nice change up is to substitute a taco seasoning packet for the Ranch, and Cocaína Chicken is born.

 

[Kaido]

My other complaint is that the insert, stainless steel of some sort, gets something like corrosion on the inside at the bottom and I have to use a stainless steel cleaner to get it bright and shiny again. I've done that dozens of times. I wonder if they are all like that.

I use Barkeeper's Helper when the inner metal pot gets funny-looking, works great! Little bit of elbow grease does the trick!!

 

[Fanatical Meat]

I use Barkeeper's Helper when the inner metal pot gets funny-looking, works great! Little bit of elbow grease does the trick!!

View attachment 88229

Me too! Bumbled on to it during the early pandemic time when it was the only cleaner I could find. Bar keepers friend work’s awesome.

 

[Fritzo]

I see Crack Chicken was posted, a nice change up is to substitute a taco seasoning packet for the Ranch, and Cocaína Chicken is born.

Nothing turns me off more than seeing "Crack" or "Dump" in a recipe name. WTF is with that?

 

[Muse]

I use Barkeeper's Helper when the inner metal pot gets funny-looking, works great! Little bit of elbow grease does the trick!!

View attachment 88229

Yes, I have a can of that and a can of a competitor too. They both seem to work the same, to me. They do a beautiful job on SS, also my porcelain sinks, some other things as well.

 

[Captante]

I use Barkeeper's Helper when the inner metal pot gets funny-looking, works great! Little bit of elbow grease does the trick!!

View attachment 88229

Many years ago I worked in a sports bar with a beautiful copper-top bar surface. (and brass nearly everything else)

We swore by that stuff.

 

[Iron Woode]

I have been getting great results cleaning with my Scotchbrite (green) pad.